Shrimp Caesar Salad

This has been, to be blunt, a very low-cooking week. It’s my last week of maternity leave and I just didn’t feel like exerting myself. Monday we had the greek-chicken-and-chickpea stew again, Tuesday I defrosted some chili from the freezer, Wednesday and Thursday were leftovers, and tonight we had shrimp caesar salads. This consists of pan-seared shrimp on top of a FreshDirect caesar salad, and is just about the bare minimum of effort one can put in and still legitimately claim to have made dinner. The marinade for the shrimp is as follows:

lemon juice

olive oil

salt

red pepper flakes

fresh rosemary if you have it (I did)

lots of garlic

Puree everything into a thin paste. Toss with shrimp, let marinate at room temperature for 15 minutes (much longer than that and you’ll wind up with ceviche).

Heat a little oil in a medium skillet (stainless or nonstick, doesn’t matter) until just barely smoking. Cook the shrimp until lightly browned on both sides – do not overcook or they will become rubbery.

Put shrimp on salad. Eat!

(Tomorrow we’re having chicken with a Trader Joe’s simmer sauce. Do not expect a recipe for this.)